Jackfruit intrigues me, I think because I still have no idea what exactly a “jackfruit” is.  Although it looks weird when you see it in a can, it surprisingly absorbs flavor very well and adds a meaty texture to whatever meal you are incorporating it into.  I saw this recipe on Purple Carrot and decided to give it a try.  If you read my review on Purple Carrot recently, I love their meals, but sometimes my husband and I are still hungry after them.  I added in some cashews to the recipe to beef it up a little bit. I also omitted “bird’s eye chilis” which were part of the original recipe but I could not find them at the store. The recipe called for quinoa, which I used, but I think it would also be good with either rice noodles or brown rice if you wanted to switch it up. The meal came out really well and I was surprised at how good the jackfruit tasted in it!  

Ingredients:

  • Your choice of quinoa/rice noodles/brown rice- enough to make 2 servings
  • 2 tbsp soy sauce
  • 2 tsp cornstarch
  • 2 tbsp rice wine
  • 4 oz shiitake mushrooms
  • 1 yellow onion
  • 1 tbsp minced ginger
  • 2 cloves garlic
  • 1 tbsp fermented black beans
  • 1 can jackfruit
  • 2 tsp sesame oil
  • 2 handfuls baby spinach
  • 1/2 cup unsalted cashews

Directions:

1.) Cook quinoa, rice noodles or brown rice according to directions on the package (I made quinoa but would try rice noodles next time). Make enough for 2 servings.

2.) In a medium bowl, whisk together the soy sauce, cornstarch, rice wine, and ½ cup water. Set aside.

3.) De-stem the shiitake mushrooms and cut the caps in half. Peel and thinly slice the onion. Peel and mince the ginger. Mince the garlic. Rinse the fermented black beans**. Drain and rinse the jackfruit, then shred with your hands.

4.) Place a large skillet or a wok over high heat with 3 tbsp vegetable oil. Once hot, add the mushrooms and sprinkle with salt. Cook, tossing the pan occasionally, until the mushrooms are crisp and browned in places, about 4 to 5 minutes. Transfer the mushrooms to a plate.

5.) Add the spinach and cook, stirring frequently, until the greens are barely wilted, about 1 minute. Return the mushrooms and jackfruit to the skillet along with the cashews. Whisk the soy sauce mixture once more, add to the skillet, and toss the stir-fry to combine. Reduce heat to low and simmer until the sauce thickens, about 1 to 2 minutes.

6.) Divide the quinoa/noodles/or rice into two bowls and top with the stirfry.

Serves 2

**I found the fermented black beans in a bag in the International section of Wholefoods.  I soaked them in water for about 5 minutes and then drained them and mashed them into a paste before adding to the skillet.